Gluten-free sunflower cubes with cheese
The cheese and seeds are crispy and lightly baked, and the dough is softened with milk and gluten-free Bakery mix with fiber.
Ingredients
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- 220 ml water
- 200 g Bread mix white Liana
- 150 g Bakery mix Liana
- 100 ml of milk
- 20 g of yeast
- 1 tbsp sunflower seeds
- 1 tbsp melted butter
- 1 tsp salt
- 1 KL honey
Next we need
- egg for brushing
- grated cheese and sunflower seeds for sprinkling
- Liana rice flour for sprinkling
- Crumble the yeast in lukewarm milk and mix in the honey. Let the yeast rise for about 15 minutes. Then put it together with the other ingredients into a food processor and make a dough with a hook. Cover and leave to rise for 60 minutes.
- Transfer the risen dough to a floured board, mix, roll out a rectangle, fold the top and bottom sides to the center and form an approx. 8 cm rectangle. Cut into 6 cubes and place on a baking sheet lined with baking paper. Cover and leave to rise for 30 minutes. Brush with egg before baking.
- Bake with marmalade; place a small tray on the bottom of the oven and heat the oven to 230°C. Place the tray with the cubes and pour 250 ml of boiling water onto the tray for brewing. Bake for 10 minutes. Then reduce the temperature to 190°C, take out the baking tray and bake for 15 minutes. Sprinkle the pastry with grated cheese and sunflower seeds and bake for 10 minutes.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 220 ml water
- 200 g Bread mix white Liana
- 150 g Bakery mix Liana
- 100 ml of milk
- 20 g of yeast
- 1 tbsp sunflower seeds
- 1 tbsp melted butter
- 1 tsp salt
- 1 KL honey
Next we need
- egg for brushing
- grated cheese and sunflower seeds for sprinkling
- Liana rice flour for sprinkling
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